Moroccan Bessara

INGREDIENTS

400g Hodmedod\’s Split Dried Fava Beans

3 large garlic cloves

1 tsp salt

1 tsp cumin

1 tsp paprika

1 tbsp olive oil

Juice of 2 lemons

To serve: Cumin, Paprika, Olive oil

METHOD

Place the fava beans and garlic in a large pan, and cover with 1.5 litres cold water. Cover the pan and cook on a medium high heat until they are soft enough to easily puree (about 40 minutes). Skim occasionally.

Puree the beans and garlic, either by hand or in a food processor, according to your preferred texture. Stir in the olive oil, spices and lemon juice. The consistency can be adjusted: for a thinner soup, mix in more hot water; for a thicker dip, boil the beans with less water.

Serve the bessara hot, drizzled with olive oil and seasoned with cumin and paprika.